My tree had 33 lbs. this year, which I've already picked. I juice many of them and add it to my apple quince sauce for an extra zing.
I've had it for 17 years and it's seen all sorts of weather. Brief exposures (a couple hours or so) down to 25F won't ruin the fruit, but long exposures will. Temperatures down to 30F should be fine for longer periods.
When green, the fruit has a touch of Key Lime bitter taste and are used by some people where Key limes are used. The bitter fades as the fruit ripens and--in my opinion--the ripe fruit have a better flavor.